SEP 30
2013
PASSED
1 violationDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
BARN AND COMPANY.
YOUR CALL. 56/100
950-952 W WRIGHTWOOD AVE · LINCOLN PARK, CHICAGO
Last inspected September 30, 2013 · passed
4 of 8 inspections passed, 3 failed, 1 passed with conditions. 10 critical violations across the record.
THE NUMBERS
INSPECTIONS
8
4 passed · 1 w/ conditions · 3 failed
VIOLATIONS
42
includes 10 critical
RECORDS COVER
3 YEARS
since Mar 2010
INSPECTION HISTORY
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
EXPOSED HANDWASH SINK IN FOOD PREP AREA IS SLOW DRAINING. MUST REPAIR.
DEC 122012PASSED5 violationsDETAILS
DEC 12
2012
PASSED
5 violationsDETAILS
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN THE STAINED CEILING TILES IN THE PREP AREA.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
PROVIDE LIGHT SHIELDS FOR THE FIXTURES UNDER THE VENTILATION HOOD.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR THE SINK STOPPER LEVERS FOR THE 3 COMPARTMENT SINK IN THE PREP AREA. REPLACE THE MISSING HOT WATER HANDLE FOR THE 2 COMPARTMENT SINK.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST STORE WOOD OFF OF THE GROUND OUTSIDE THE ESTABLISHMENT.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
MUST PROVIDE CONTAINERS TO STORE ICE SCOOPS AT THE ICE MACHINES.
DEC 52012PASS W/ CONDITIONS7 violations1 CRITICALDETAILS
DEC 5
2012
PASS W/ CONDITIONS
7 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING COOKED MEATS IN THE HOT HOLDING UNIT: PORK RIBS AT 100.3F, PULLED PORK AT 101.1F, SAUSAGE AT 99.5F. OBSERVED THE FOLLOWING FOODS IN THE COOLER/WALK-IN COOLER: CHICKEN WINGS AT 46.3F, PORK SHOULDER AT 79.3F, BEEF BRISKET AT 78.0F, CHEESE SAUCE AT 44.2F. MANAGEMENT VOLUNTARILY DISCARDED 132# OF FOOD WORTH $402. CRITICAL VIOLATION 7-38-005A.
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
FOOD (ICE) NOT PROTECTED FROM CONTAMINATION INSIDE OF THE ICE MACHINE. OBSERVED DISCOLORATION AND A SLIMY SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE. SERIOUS VIOLATION 7-38-005A.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN THE STAINED CEILING TILES IN THE PREP AREA.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
PROVIDE LIGHT SHIELDS FOR THE FIXTURES UNDER THE VENTILATION HOOD.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR THE SINK STOPPER LEVERS FOR THE 3 COMPARTMENT SINK IN THE PREP AREA. REPLACE THE MISSING HOT WATER HANDLE FOR THE 2 COMPARTMENT SINK.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST STORE WOOD OFF OF THE GROUND OUTSIDE THE ESTABLISHMENT.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
MUST PROVIDE CONTAINERS TO STORE ICE SCOOPS AT THE ICE MACHINES.
NOV 282011FAILED3 violations2 CRITICALDETAILS
NOV 28
2011
FAILED
3 violations2 CRITICALDETAILS
PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.PREVIOUS SERIOUS VIOLATION FROM 11-18-11, #18, NOT CORRECTED. AT THIS TIME OF RE-INSPECTION OBSERVED OVER 50 LIVE SMALL FLIES THROUGHOUT BAR AREA ON WALLS, IN DRAINS, AROUND ALL GLASSWARE AND TAPS. SPILLAGE ON FLOOR AND WALLS THROUGHOUT BAR. OBSERVED 30 TO 40 LIVE FLIES ON WALLS AND HANGING ART ON WALLS IN DINING AREA. OBSERVED 10 TO 15 LIVE SMALL FLIES IN BASEMENT AT STORED CLEAN LINEN. 10 IN DRY STORAGE ON WALLS AND 10 AT STORED DIRTY KEGS. MUST CLEAN ALL AFFECTED AREAS AND MAKE ALL NECESSARY REPAIRS TO ELIMINATE ALL FLY ACTIVITY. HAVE PEST CONTROL SERVICE ENTIRE ESTABLISHMENT FOR FLIES. LICENSE SUSPENDED BY C.D.P.H. AT THIS TIME.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
SEE VIOLATION #14.
TOXIC ITEMS PROPERLY STORED, LABELED AND USED
Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. OBSERVED AT THIS TIME OF RE-INSPECTION EMPLOYEE USING FLYING INSECT SPRAY INSECTICIDE BEHIND BAR AREA SPRAYING ALL STORED CLEAN GLASSWARE, BOTTLES OF LIQUOR, BEER TAPS, WALLS AND BAR SURFACES. INSTRUCTED ALL AREAS MUST BE WASHED AND SANITIZED. INSECTICIDES REMOVED FROM PREMISES AND MUST USE LICENSED PEST CONTROL CO. ONLY.
show all 8 inspections →
NOV 182011FAILED14 violations2 CRITICALDETAILS
NOV 18
2011
FAILED
14 violations2 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All hot food shall be stored at a temperature of 140F or higher. APPROXIMATELY 6 LBS COOKED CHICKEN FOUND HELD IN HOT HOLDING BOX AT 113F TO 119.6F. CHICKEN DISCARDED AND INSTRUCTED TO INCREASE THERMOSTAT FOR HOLDING TEMPERATURE.
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED FOOD NOT PROTECTED DURING PREPARATION. APPROXIMATELY 5 LBS TOMATOES BEING ROASTED ON OUT DOOR CHARCOAL GRILL ON ESTABLISHMENTS PATIO. TOMATOES DISCARDED AND GRILL TAGGED HELD FOR INSPECTION. MUST REMOVE GRILL FROM PREMISES.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED APPROXIMATELY 20-25 LIVE SMALL FLIES THROUGHOUT DISH MACHINE AREA AND 5-10 THROUGHOUT BASEMENT DRY STORAGE. INSTRUCTED TO HAVE PEST CO. SERVICE ESTABLISHMENT TO ELIMINATE OR MINIMIZE PEST ACTIVITY.
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. NO EXPOSED HAND WASHING SINK IN NEWLY RE-MODELED KITCHEN. MUST INSTALL EXPOSED HAND SINK IN FOOD PREP AREA WITH HOT/COLD RUNNING WATER THAT PROPERLY DRAINS. INSTRUCTED TO USE HAND SINK IN DISH MACHINE ROOM UNTIL SINK IS INSTALLED.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. DIRTY TABLE TOP CAN OPENER. INSTRUCTED TO CLEAN AFTER EACH USE.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. BOTTOM SHELVING OF SLICER PREP TABLE RUSTY. MUST REPLACE/REMOVE RUST.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR ICE MACHINE DIRTY IN SOME AREAS. MUST CLEAN AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR UNDER KITCHEN THREE COMPARTMENT SINK WITH DIRT AND DEBRIS. MUST CLEAN. BRICKS ON FLOOR OF WALK IN COOLER BEING USED TO PROP UP SHELVING. MUST USE CLEANABLE SHELVING ON FLOOR. ALL STORED ITEMS THROUGHOUT BASEMENT MUST BE ELEVATED FROM FLOOR 6" OR ABOVE AND MAKE ALL FLOORS ACCESSIBLE TO CLEAN. MISSING FLOOR DRAIN COVER UNDER DISH MACHINE. MUST PROVIDE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. MISSING CEILING TILE ABOVE KITCHEN THREE COMPARTMENT SINK. MUST REPLACE. HOLE IN WALL AROUND PIPING UNDER KITCHEN THREE COMPARTMENT SINK. MUST SEAL.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REMOVE THREADED NOZZLE FROM BAR EXPOSED HAND SINK. MUST INSTALL DRAIN LINES AT BAR SODA GUN DISPENSING HOLDERS. DIRTY FLOOR DRAIN UNDER KITCHEN THREE COMPARTMENT SINK AND UNDER DISH MACHINE. MUST CLEAN.
LINEN: CLEAN AND SOILED PROPERLY STORED
Soiled and clean linens, coats, and aprons shall be properly stored. IMPROPERLY STORED CLEAN LINEN INSIDE DIRTY STORAGE CLOSET IN BASEMENT.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR SALAD PREP COOLER.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE PILED WOOD FROM GROUND AT OUTDOOR GARBAGE AREA.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEES IN FOOD PREP.
MAR 262010PASSED1 violationDETAILS
MAR 26
2010
PASSED
1 violationDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING FLOOR TILES THROUGHOUT FRONT BAR DINING AREA, MUST REPLACE.
MAR 252010FAILED11 violations5 CRITICALDETAILS
MAR 25
2010
FAILED
11 violations5 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All hot food shall be stored at a temperature of 140F or higher. OBSERVED APPROXIMATELY 1/2 LB COOKED CHILI IN STEAM TABLE @ IMPROPER TEMPERATURE OF 72.3F
SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED BLACK, SLIME SUBSTANCE INSIDE ALL FOUR ICE MACHINES WATER RESERVIORS CONTAMINATING WATER USED TO MAKE ICE. ALL MACHINES TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEANED, SANITIZED AND INSPECTED BY C.D.P.H.
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. CHEMICAL DISH MACHINE NOT DISPENSING CHLORINE SANITIZER WHILE DISHES BEING WASHED. FOUND TO BE 0PPM AFTER SEVERAL ATTEMPTS.MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND SANITIZES TO 100PPM. INSPECTED BY C.D.P.H.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED RAT DROPPINGS IN THE FOLLOWING AREAS. APPROXIMATLY 8 DROPPINGS ON FLOOR UNDER REAR BAR, 3 TO 4 BEHIND ELECTRONIC CABLES IN BASEMENT, 10 TO 15 ALONG BASEBOARD IN BASEMENT BEHIND STORED ITEMS. INSTRUCTED MUST REMOVE ALL DROPPINGS, SANITIZE ALL AREAS, REMOVE ALL UNNECESSARY ARTICLES THROUGHOUT BASEMENT AND STORE ALL OTHER ITEMS ELEVATED FROM FLOOR. OPEN 1/2 INCH GAP AT BOTTOM OF EXIT DOOR TO STREET AT REAR BAR. MUST MAKE TIGHT FITTING.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers. ALL BULK FOOD CONTAINERS MUST LABLE.
32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST HAVE DRAIN LINES FROM BAR SODA GUN DISPENSERS TO FLOOR DRAIN. MUST NOT USE TINFOIL AS LINER FOR SHELVING IN BASEMENT.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING FLOOR TILES THROUGHOUT FRONT BAR DINING ROOM, MUST REPLACE.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD INSIDE BASEMENT FRUIT/BREAD WALK IN COOLER.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. NO HOT WATER ON RIGHT WASHBOWL AND MISSING COLD HANDLE ON SAME BOWL IN 1ST FLOOR MENS ROOM. NO HOT WATER ON TWO RIGHT WASHBOWLS IN 1ST FLOOR WAMANS WASHROOM. LEAK UNDER KITCHEN THREE COMPARTMENT SINK. MUST REMOVE THREADED NOZZLE ON KITCHEN EXPOSED HAND SINK. MUST INSTALL EXPOSED HAND WASHING SINK AND THREE COMPARTMENT SINK IN BASEMENT PREP AREA OR REMOVE ALL FOOD PREP EQUIPTMENT ie: SLICER.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE MOTORCYCLE FROM BASEMENT STORAGE.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →